www.whensaltyandsweetunite.com
Ingredients
– 4 tablespoons olive oil extra virgin, divided – 1/2 sweet onion thinly sliced – 2 small red bell peppers thinly sliced – 12 garlic cloves minced – 1 large heirloom tomato chopped – 1/2 cup peas frozen – 1 pound chicken thighs about 4 thighs, skinless, cut up – 1 pound manila clams – 1 pound prawns shell on – 1/4 pound chorizo – 1 1/2 cups calasparra paella rice – 32 ounces chicken broth – sea salt as needed – black pepper as needed – 1/2 teaspoon paella spice blend from Rumi Spices – 1 large lemon cut into wedges – 1/4- 1/2 cup italian parsley chopped
– On low heat, in the same pan, add the chorizo and cook for about 5-8 minutes. When done, remove from the pan and drain on a paper towel. – Then add a touch more of olive oil and the chicken thighs. Let the chicken for 15-18 minutes. Add a dash of salt and pepper. Remove the chicken from the pan and set it aside. –
Then adding more oil if needed, add the prawns and sauté until opaque. Remove from the pan and set aside. – Add another tablespoon of olive oil to the pan, then add the garlic, peas, heirloom tomatoes, sweet onions and bell peppers. Let the mixture cook down for about 20 minutes.
– In a large pot with 2 inches of water and a steam basket, add the clams. Let them steam for 5 minutes. Discard any that didn't open. – In a sauce pan, add the chicken broth and the paella seasoning and let it warm up, almost to a boil. Preheat the oven to 350 degrees. – Remove them from the heat when done and set aside. – Returning the garlic tomato mixture in the paella pan, add the rice, chorizo, and chicken thighs. Season with a little salt and pepper.
– Add 3 cups of chicken broth to the paella and let it cook for about 12 minutes. – Then add an additional chicken broth, about another 1/2 cup if needed and let it continue to cook for another 5 minutes. Let the rice cook and gently stir. – Place the paella in the oven to finish off cooking- for about 7 minutes. – Carefully remove the pan from the oven when done and arrange the prawns and clams on top. Set it aside for 15 minutes, so that the rice can continue to cook. – Add the lemon wedges and fresh chopped parsley.
Meet the creator: Kristina is always on the pursuit of life, brunch and balance. She overcame obesity and has kept it off for over 16 years! Kristina loves teaching others how to reinvent their health in the kitchen.